Tri-Color Carrot Salad with Asian Vinaigrette

Hot hot hot. And brutally hot. Not to mention humid. August in Manhattan…..Don’t ever come to Manhattan in August, unless you find enjoyment in slowly melting into a puddle. As I live here I can’t escape, my window unit can though. It picked the hottest day last week to say adios, the battery went bonkers and I am writing this to you with an ice-pack on my shoulders and a little black fan at my feet. Apart from the fact that every night I mentally tick another day off the ‘almost fall countdown’ this salad should bring some summer fun to your table. Light, crisp and bursting with flavor it will accompany any simple dinner with grace and be all the rage at a picnic. And did I mention no oven is needed?

Tri-Color Carrot Salad with Asian Vinaigrette

Large bunch of carrots (any color will work, I used purple, orange, yellow and white)
chopped spring (green) onion
2 tbsp sesame oil
4 tsp white wine vinegar
ground ginger, salt, & pepper to taste
juice of 1/2 a lemon
splash of ginger juice (optional) 
1 tsp dijon mustard

Using a vegetable peeler, peel off outer carrot skins (purple carrots are orange once peeled). Peel or ribbon enough carrots to fill a medium sized bowl. Do this by holding the thick end of the carrot and carefully make long strips with your vegetable peeler. Add chopped green onions to the bowl and set aside. Whisk all other ingredients together for the asian vinaigrette. Adjust seasonings if needed, I added a bit more vinegar to mine some may like a bit more mustard so customize as you like. You will have extra dressing left over. Toss the ribboned carrots with the vinaigrette right before serving.

Would be wonderful topped with sprinkles of toasted sesame seeds if you can muster the courage to turn on your toaster oven.

A cool and lovely summer side dish.

~

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